Easy Sweet and Sour Chicken
Take your taste buds on a vibrant journey with this Easy Sweet and Sour Chicken recipe, a mouthwatering combination of crispy, golden chicken tossed in a tangy homemade sauce. Perfect for busy weeknights, this dish is ready in just 45 minutes and features a delightful medley of tender bell peppers, juicy pineapple chunks, and a sweet-and-savory glaze made from pantry staples like soy sauce, ketchup, and vinegar. The key to this recipe’s irresistible texture is the double coating of cornstarch and egg, which gives the chicken its signature crunch. Serve it over fluffy steamed rice or noodles for a restaurant-quality meal that’s as visually stunning as it is delicious. Bursting with bold, balanced flavors, this easy sweet and sour chicken will be your new go-to for crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 100 grams cornstarch
- 2 large eggs
- 250 ml vegetable oil (for frying)
- 1 medium (chopped) green bell pepper
- 1 medium (chopped) red bell pepper
- 200 grams (canned or fresh) pineapple chunks
- 60 ml white vinegar
- 80 ml ketchup
- 30 ml soy sauce
- 50 grams granulated sugar
- 75 ml water
- 15 grams (1 tablespoon) cornstarch (for sauce)
- 15 ml (1 tablespoon) water (for slurry)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Prepare the breading station: place the cornstarch in one bowl and beat the eggs in another bowl.
Coat each chicken piece first in cornstarch, then dip into the beaten eggs, ensuring it’s fully coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden and crispy on all sides (about 5-6 minutes per batch). Remove chicken and drain on paper towels.
In the same pan, remove excess oil, leaving about 1 tablespoon of oil. Add the chopped green and red bell peppers and sauté for 2-3 minutes until slightly tender.
Add the pineapple chunks to the skillet and stir-fry for another minute.
In a small bowl, combine the white vinegar, ketchup, soy sauce, granulated sugar, and water. Mix well and pour the sauce into the skillet.
Bring the sauce to a simmer. In a separate small bowl, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Stir the slurry into the sauce to thicken it, cooking for about 1-2 minutes.
Add the fried chicken pieces back into the skillet and toss everything together until the chicken is fully coated in the sauce.
Remove from heat and serve immediately over steamed white rice or noodles.
Nutrition Facts
Calories |
4408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.5 g | 357% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 4394 mg | 191% | |
| Total Carbohydrate | 309.8 g | 113% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 92.8 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
